Ecclefechan Tart Recipes

ECCLEFECHAN TART

Steps:

• Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add cream. Using on/off turns, process until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
• Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut overhang to 1/2 inch and fold in, forming double-thick sides. Refrigerate crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set and slightly brown, about 30 minutes. Remove foil and beans. Continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes. Cool crust in pan on rack 30 minutes.
• Blend butter and sugar in bowl. Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon. Stir in raisins and 1 cup chopped nuts.
• Pour filling into crust. Bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes. Cool tart. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Beat cream in medium bowl until peaks form. Push up pan bottom, releasing tart. Cut tart into wedges; arrange on plates. Spoon cream alongside and garnish with toasted nuts.

RECIPES

Steps:

• Step 1:For the pastry, sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.Step 2:Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.Step 3:Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.Step 4:Meanwhile mix all the filling ingredients together.Step 5:Preheat the oven to 180C (fan 160C, gas mark 4). Roll out the pastry to about a 3mm thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole deep bun tin. Prick the pastry cases with a fork.Step 6:Divide the fruit mixture between the cases.Step 7:Bake in the oven for 15 - 20 minutes until golden, cool in the tin for 5 minutes before removing onto a wire rack. Dust with icing sugar to serve.